Recipe by Rachael Ray
This recipe originally appeared in our Winter/Spring 2021 issue. Get the magazine here.
Start to finish: 45 minutes
- 4 cans (14 oz. each) quartered artichoke hearts, drained and patted dry
- 2 tbsp. olive oil
- 1 lb. bucatini
- 2 tbsp. butter
- 3/4 cup grated Parmesan
- 1/2 cup tiny red peppers (such as teardrop peppers) or chopped roasted red peppers
- 2 tbsp. chopped fresh flat-leaf parsley
Preheat oven to 450°. In medium bowl, toss artichokes and oil; season. Transfer to parchment-lined baking sheet and roast until crispy, 25 to 30 minutes. In large pot of boiling salted water, cook pasta to al dente. Drain, reserving 1 cup water. Add 1/2 cup pasta water to pasta pot; bring to a simmer over medium. Add pasta and butter; mix until pasta is coated, 1 to 2 minutes. Add 1/2 cup Parmesan; stir until creamy, adding more pasta water if dry. Off heat, toss with artichokes, red peppers, and parsley. Top with remaining cheese.
Tip: Teardrop peppers add tangy sweetness and a hit of color. Look for them in the grocery store, near the pickles.